Cornbread Stuffing Recipe

This traditional stuffing tastes much like wheat bread stuffing, but is more colorful. For a gluten-free version, make Wheat-Free Cornbread.
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  • 1 recipe of cornbread, about 8 cups cubed
  • 2 onions
  • 4 celery stalks, with leaves if possible
  • 2 cloves garlic
  • 1/2 cup chopped parsley
  • 1/4 cup butter
  • 1/2 cup chicken broth or bouillon
  • 2 teaspoons dried sage, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
30 mins
1 hr
1.5 hrs
  • Cut cornbread into cubes about 1". Chop the onions, cut the celery into thin slices, and mince the garlic. Chop celery leaves, if using.
  • Melt butter over medium heat in a large skillet. Add onions, garlic and celery; cook and stir for about 5 minutes. Add sage, parsley and cornbread and mix  gently so the cornbread pieces don't break.  Stir in the chicken stock, salt and pepper.
  • Bake, covered, at 350° for 30 minutes, and then uncover and bake for an additional 15 - 30 minutes to develop a crust. To stuff a turkey or roasting chicken, loosely fill the cavity - don't pack - immediately before putting the bird into a preheated oven. Any extra stuffing can be baked with the bird during the last hour of roasting.
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